With this new line of pastry mixes chefs can skip long and tricky preparations. All mixes are produced according to traditional recipes and know-how to satisfy modern needs.

For the preparation of hot custard to make a base for tarts or to fill pies, éclairs, puff pastries, napoléons, danishes, baked custard pies .... 
This product has a superior smooth texture, nice color with a bright gloss and a perfect hold.
It is oven stable, can be flavored and has a longer shelf life than custard made with eggs.

Atlas Instant: 

For preparation of cold custard ready in three minutes (no cooking or cooling).

Atlas Bisc and Atlas Choco Bisc

For preparation of plain or chocolate sponge batter for sponge cakes, sheets, Swiss rolls and biscuits.
It is ready to use in 15 minutes and has a regular texture with great smoothness that will not crumble when sliced.

  Atlas Cake

For the preparation of English pound cake and buttercake plain, flavored or given additional candied fruit, chocolate chips or Eclat Choco for marble cakes.

  Eclat Choco

This semi dark brown chocolate paste is ready to use for the icing of cakes like Opéra, Sacher Torte and Chocolate YuleLogs.

  Atlas Frangipane

For the preparation of Frangipane. Pectin:a natural thickener to add substance and body to fruit sauces, puddings, pie fillings, and to make preserves like jams and jellies. 

Visit caullet.com for manufacturer's recipes

AMANDINES * APPLE TURNOVER, PEAR TURNOVER * CARAMEL / PEAR YULE LOG. * CHOCOLATE / PRALINE YULE LOG * CHOCOLATE / PEAR TART * COFFEE CAKE / APPLE TILE * CRACKLED VANILLA MACAROONS. * DANISH. * DUNES * FRANGIPANE TARTLETS * FRUIT MACARONNADE * KAROO - PASSION / RASPBERRY YULE LOG * MOELLEUX * TORINESE YULE LOG. * VALENCIA * CRACKELED CHOCOLATE DUCHESSES. * MACAROON SABLES.

Pâte de fruit (fruit Jewel) - 75 pièces

- 2 cups of Pellorce and Jullien Frozen fruit purée (Raspberry, Passion Fruit, Mango, Strawberry, White Peach, Green Apple*)

- 4 tsp. pectin

- 2-1/2 cups sugar (plus extra, for rolling)

- 1/2 cup light corn syrup or Honey (Lavender, Chestnut, Forest, Acacia, Provence*) 

- 2 tsps. non-buffered ascorbic acid

- 1 tsp. water

Heat the purée over medium-high heat in a saucepan fitted with a candy thermometer. Mix the pectin with half the sugar to "dilute" it. When the purée reaches 100°F, add the pectin/sugar. Bring to a boil, stirring constantly. Add the remaining sugar and the corn syrup and cook until the mixture reaches 225°F, stirring slowly and constantly with a rubber spatula, making sure to scrape the bottom and sides. Dissolve the ascorbic acid in 1 tsp. of water. Remove the pan from the heat and stir in the ascorbic acid. Pour into a baking dish lined with a parchment paper (or molds), and let set for at least overnight, until gelled and firm. Cut neatly into rectangles 1-inch by 1.5 inches. Spread a few tablespoons of sugar in a dish and roll each square in sugar, to coat. Wrap individually in cellophane or store in an airtight container. At room temperature, they keep up to 4 weeks. In France, Pâtes de fruit come in a tremendous range of colors and flavors, from grass-green kiwi to deep purple blackberry. And if you're a fan of Chuckles candies, these will blow your mind.